THE VEGETARIAN EPICURE
by ANNA THOMAS

The late 60s, early 70s "classic." If you thought the only contributions the so-called hippies made to fine dining was to empty a bowl to get up an appetite for dinner,
you have another think coming. This is the pre-fat
hysteria, pre-vegan guide to delicious vegetarian
food that won't leave you hungry an hour after dinner.
Don't forget to visit her web site where she has posted new recipes, as well as information about her life and cookbooks. And don't forget to order a copy of this essential cookbook at
barnesandnoble.com or amazon.com.

Important note: As if I haven't said it a zillion times already, I don't own the rights to these recipes. If you want them for commercial purposes, please contact Anna Thomas through her web site so that you can arrange to purchase the appropriate permissions.

"When I first tried this recipe, I expected it to shoot right through the top
of the stove from all that baking powder. It didn't, and I do recommend you
try it because it is the most delicious corn bread I've ever eaten.
(Note: Amen, sister!)

"Sift together dry ingredients. Beat the egg with the milk and add it to the flour
mixture along with the melted butter. Stir everything up well.

"Spread the batter in a buttered 9-inch pie dish and bake in a preheated 375-degree
oven for about 30 to 35 minutes, or until it is lightly browned around
the edges.

"Serve hot with butter.

"Serves 4 to 6 generously--and that's the way you have to serve this bread."

1 cup tomato paste -- to be honest, I usually just use the 6 ounce
can because it's easier and works fine if you cut back a tad on the water

chopped parsley

garlic

salt and pepper

thyme

dill weed

tarragon -- actually, I usually omit it as I don't grow it and they say
the dried tarragon is not the same

dry white wine -- optional

"Put the first 6 ingredients into a large pot and simmer gently for about
3 hours (it usually takes closer to 60 to 90 minutes), replenishing
the water as needed. If you have a taste for it, try adding a little dry
white wine. Then, tasting to see what quantity is right for you, add very small
amounts of the herbs and spices of your choice. Finally, stir
in a cup of tomato paste and let it all heat through."

1/2 Bakon yeast -- (Note: I have never used this yeast and never missed it.)

1 tsp vegetable broth powder -- (Note: I generally omit this,
preferring instead to use some or all homemade broth in place of the water above.)

1 tsp. brown sugar

bay leaf

4 to 5 Tbsp. catsup or tomato puree

2 Tbsp. flour

fresh-ground black pepper

"Douse the lentils with the boiling water, add the salt, and let them stand,
covered, for about an hour. Chop the onion, the celery stalk, and
the bell peppers. Melt 3 tbsp. butter in a saucepan and add to
it the Bakon yeast and vegetable broth powder. Add the diced vegetables,
brown sugar, and a bay leaf, and saute for a few minutes before adding
it all to the lentils.

"Cook over a very low flame for about 1-1/2 hours. Mix together the flour and
the catsup (or tomato pureer). Add a little of the hot soup to this,
stirring well, then return it all to the pot. Grind in some black pepper,
heat through, and serve."

6 to 8 servings but, don't forget, you can freeze extras for later.

The strange thing about this recipe is that I have never once followed
it step-by-step or word-for-word. It is more a good memory jog for
ideas about how to make a good "creole" lentil dish than it is something
that needs to be slavishly followed. Often I cut back quite a bit on the
water and make it as a side or main dish rather than a soup.